Does anyone have a great chocolate mousse recipe that would hold up well as a cake filling? Rose has an eggless variation in the PPB, but I’m not sure it would work under the weight of a cake layer or two. Advice?

Patrincia, sorry to go a little of topic, but here while I can catch you, I’ve been noticing people really get impressed when they bite into a chocolate cake that is buttery and it is near black! How do you accomplish this black color? All I know is that chocolate is brown, and not black, so I like to blame it to cake mix or food coloring?

Patricia.
I find that the whipped ganache tastes like chocolate mousse…is easy as pie, and holds up well under the weight of the cake. Every time I’ve used my regular chocolate mousse receipe as a filling for a butter cake, it squirts out the sides. Although, I now have an expandable flan ring, and I’m wondering if I put the first layer in the ring, then the mousse, then the second layer and then refrigerated it, how it would hold up. the problem is, when the cake comes to room temp for serving, would the mousse, then squirt out again…?

Patricia, I am on a quest to find a chocolate mousse recipe for filling a cake. Here’s what happened to me at Easter. I made a batch of ganache to fill a chocolate genoise. I must have taken leave of my senses b/c I used 10% cream accidentally instead of whipping cream. The ganache never thickened the way it was supposed to (obviously). Desparate to make it work since I was running out of time, I added room temp. butter to it. As I kept beating it, it began to look like mousse. I ended up filling the cake with it and everyone loved the “light mousse filling”. A happy, delicious mistake that ended happily…........... I am still looking for a good mousse recipe though for filling a cake. I hope someone posts a good one.

Patrincia, sorry to go a little of topic, but here while I can catch you, I’ve been noticing people really get impressed when they bite into a chocolate cake that is buttery and it is near black! How do you accomplish this black color? All I know is that chocolate is brown, and not black, so I like to blame it to cake mix or food coloring?

Hi Hector - I haven’t had a black chocolate cake, but I know you can get really really dark cocoa powder - Hershey’s special dark is one, and I think King Arthur sells something similar, but darker I believe.

Hector, I have been looking for a solution to making my chocolate cakes look dark too. I once asked you the same question b/c I thought the Moist chocolate genoise you posted on the blog was a very dark brown and you said it wasn’t. You said it was the colour of milk choc. I use the Green and Black’s cocoa powder for my chocolate cakes. I think Hershey’s has a really dark cocoa powder called Special Dark. I used it once in a choc cake and the cake was almost blackish. I don’t use it anymore b/c I prefer the Green and Black’s and also we don’t have Hershey’s cocoa pwdr in Canada. The last chocolate cake I made was made with G & B’s and about 3 Tbs of Hershey’s Special Dark b/c that was all that was left. The cake still turned out a very dark brown. Just my two cents worth…..

Hector, King Arthur sells something called Black Cocoa - it’s a dutched cocoa. They even have a recipe for Black Cocoa cake, which I have not made. I usually throw a tablespoon into anything chocolate that I make, and believe me, it darkens up the color quite a bit. Here is the link to the Black Cocoa.

I will be curious to see the postings here for the chocolate mousse filling - I’m interested as well.

Patricia, I am on a quest to find a chocolate mousse recipe for filling a cake. Here’s what happened to me at Easter. I made a batch of ganache to fill a chocolate genoise. I must have taken leave of my senses b/c I used 10% cream accidentally instead of whipping cream. The ganache never thickened the way it was supposed to (obviously). Desparate to make it work since I was running out of time, I added room temp. butter to it. As I kept beating it, it began to look like mousse. I ended up filling the cake with it and everyone loved the “light mousse filling”. A happy, delicious mistake that ended happily…........... I am still looking for a good mousse recipe though for filling a cake. I hope someone posts a good one.

Thanks Rozanne - I have a similar chocolate buttercream recipe that tastes heavenly, but it’s a bit too soft to use as a filling. I may end up just doing whipped ganach… need to decide by tomorrow morning.

Hector, I have been looking for a solution to making my chocolate cakes look dark too. I once asked you the same question b/c I thought the Moist chocolate genoise you posted on the blog was a very dark brown and you said it wasn’t. You said it was the colour of milk choc. I use the Green and Black’s cocoa powder for my chocolate cakes. I think Hershey’s has a really dark cocoa powder called Special Dark. I used it once in a choc cake and the cake was almost blackish. I don’t use it anymore b/c I prefer the Green and Black’s and also we don’t have Hershey’s cocoa pwdr in Canada. The last chocolate cake I made was made with G & B’s and about 3 Tbs of Hershey’s Special Dark b/c that was all that was left. The cake still turned out a very dark brown. Just my two cents worth…..

For what its worth… I prefer chocolate cakes to look dark brown vs a light brown (fudge-y vs. german chocolate-y).

Hi Susan - I ended up filling the cake with Rose’s Raspberry Ganache…. so yummy!

Thanks for your comments on the “Chocolate Truffle Cake”... that was Rose’s Standard Ganache. After 16 months, I’m still getting comments from people about how wonderful that cake tasted . As a matter of fact, the bride is now expecting baby #1 and I’ve been asked to make the cakes for her 2 baby showers.

Hi Cathy - I agree completely… the special dark is great for cake, but I don’t like it for buttercream either. I usually use Penzey’s cocoa for buttercream. Droste is also nice. I haven’t found Green & Blacks yet, but I’m still looking.